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Friday, August 31, 2012

Quinoa Spinach and Walnut Stirfry

Although I must admit, I need practice on toasting walnuts...it took me 3 tries before I got walnuts that were not burnt to a crisp.

Ingredients

1
cup
quinoa

1
tablespoon
olive oil

1
teaspoon
minced garlic

1/2
teaspoon
salt

2
cups
water

5
ounces
fresh baby spinach

1
cup
grape or cherry tomatoes, halved

1/2
cup
walnut pieces, toasted

1/2
cup
freshly grated Parmesan cheese

Basil leaves-optional

Prep Time - 5

Cook Time - 30

Instructions

Place quinoa in small bowl, add water to cover, and swish to rinse. Pour into fine mesh strainer and drain well.

Heat oil in large skillet. Add quinoa. Cook, stirring, over medium
heat until golden, about 10 minutes. Add garlic and cook, stirring, 1
minute. Add salt and 2 cups of water. Bring to a boil, reduce heat,
cover and cook over medium-low until water is absorbed, about 15
minutes.

Add spinach and tomatoes. Cook over medium heat until spinach is
almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts
and cheese. Garnish with basil leaves.